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Item No.:
03
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Site:
Potable Water-
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Violation:
There was no indication that water that was bunkered or produced was continuously halogenated to 2.0 ppm. An automated halogenation system was not available.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
03
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Site:
Potable Water-
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Violation:
The amount of chlorine injected into the potable water was not controlled with a flow meter or a free halogen analyzer.
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Recommendation:
Ensure that potable water is continuously halogenated to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter.
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Item No.:
04
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Site:
Potable Water-
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Violation:
A halogenation device providing continuous halogenation was not installed for the potable water distribution system.
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Recommendation:
Ensure that the halogenation device provides continuous halogenation of the potable water distribution system and maintains a free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) throughout the distribution system.
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Item No.:
06
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Site:
Potable Water-
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Violation:
The four monthly E. coli tests were not conducted on the water distribution system. Microbiologic tests results on the water from ports where water was bunkered were not available. E. coli tests were not preformed in lieu of these reports.
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Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
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Item No.:
06
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Site:
Potable Water-
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Violation:
The four monthly E. coli tests were not conducted on the water distribution system. Microbiologic tests results on the water from ports where water was bunkered were not available. E. coli tests were not preformed in lieu of these reports.
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Recommendation:
Where available, ensure that the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards. Water samples collected and analyzed by the vessel for the presence of Escherichia coli may be substituted for port water system supplied reports.
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Item No.:
06
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Site:
Potable Water-
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Violation:
A halogen analyzer-chart recorder was not installed for the distribution system. Only one free halogen residual per day was conducted.
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Recommendation:
Ensure that halogen analyzer-chart recorders used on bunker water systems are constructed and installed in accordance with accepted engineering practices.
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Item No.:
07
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Site:
Potable Water-Skin Tanks
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Violation:
The water tanks share a common wall with the hull. The ship has a variance but staff is not sure of the status. The ship has salinity meters installed in these potable water tanks.
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Recommendation:
Ensure that copy of the variance letter and plan are kept onboard the vessel.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water lines were not striped blue in the engine and technical spaces.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-
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Violation:
Bunkered water was not tested hourly for free chlorine residuals. Produced water was not tested every 4 hours for free chlorine residuals.
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Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water filling lines were not labeled "Potable Water Only."
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Recommendation:
Ensure that potable water hoses are labeled for use with the words "potable water only" in letters at least 13mm (0.5 inch) at each connecting end.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water hose locker was not self-draining and was not labeled "Potable Water Hose and Fitting Storage."
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Recommendation:
Ensure that potable water hose lockers are marked "POTABLE WATER HOSE AND FITTING STORAGE" in letters at least 13 mm (0.5 inch) high.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water hose locker was not self-draining and was not labeled "Potable Water Hose and Fitting Storage."
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Recommendation:
Ensure that the potable water hose lockers are mounted at least 460 mm (18 inches) above the deck and are self-draining.
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Item No.:
10
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Site:
Whirlpool/Spa-
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Violation:
The whirlpool was not monitored every hour as required.
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Recommendation:
Ensure that residual halogen logs are maintained with residuals measured and recorded hourly during operation.
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Item No.:
16
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Site:
Galley-
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Violation:
The open date or preparation date was used for date marking instead of the used by/discard date.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
19
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Site:
Other-Laundry Room
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Violation:
A case of wine was stored directly on the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-
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Violation:
Canned food items were noted stored on the deck underneath the stairs.
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Recommendation:
Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers.
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Item No.:
19
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Site:
Galley-
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Violation:
Canned food items were noted stored on the deck underneath the stairs.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
|
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Site:
Galley-
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Violation:
Difficult to clean single-use spice containers were re-used.
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Recommendation:
Ensure single-use containers are not reused.
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Item No.:
20
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Site:
Galley-
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Violation:
The cutting boards were pitted and scored, making cleaning difficult.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-
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Violation:
Numerous pieces of domestic style food service equipment were noted.
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Recommendation:
Ensure that only commercial grade galley equipment is installed onboard the vessel.
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Item No.:
21
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Site:
Food Service General-
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Violation:
The non-food contact surfaces of equipment were difficult to clean due to gaps, seams, limited space and other features.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
|
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Site:
Other-Chest Freezer Upper Deck
|
|
Violation:
The hinges of the lids for the chest freezers where all in poor condition.
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Recommendation:
Ensure that non-food contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
|
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Site:
Galley-
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Violation:
A three compartment sink was not provided.
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|
Recommendation:
Ensure that a sink with at least 3 compartments is provided for manually washing, rinsing, and sanitizing equipment and utensils.
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Item No.:
26
|
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Site:
Galley-
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Violation:
Several previously cleaned cutting boards and other kitchen items were found soiled with food debris.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Galley-
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Violation:
A heavy accumulation of food debris was noted in many of the open seams within the counter.
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|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
|
|
Site:
Galley-
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Violation:
Debris was noted in the container where clean utensils and pots were stored.
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|
Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
|
|
Site:
Other-Coffee Station Cabinet
|
|
Violation:
A coffee residue was found on the exterior of several cups stored in a drawer underneath the sink. The staff stated that the sink had been recently worked on.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
30
|
|
Site:
Galley-
|
|
Violation:
The signs over the handwash sinks did not state "Wash Hands Often" or "Wash Hands Frequently."
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Recommendation:
Ensure that a sign stating "WASH HANDS OFTEN" in a language that the food employees understand is posted over handwashing sinks.
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Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
The decks, deckheads and bulkheads were difficult to clean due to seams, mounted equipment, and other features.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
|
|
Site:
Galley-
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Violation:
The deck under the stove was soiled with food debris.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Cleaning chemicals were stored on the deck, making cleaning of the deck difficult. No chemical locker was observed for this area.
|
|
Recommendation:
Ensure items are not stored on the deck making cleaning the deck difficult.
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Item No.:
33
|
|
Site:
Bar-
|
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Violation:
The cabinet/deck juncture was not coved in the staff service area.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
36
|
|
Site:
Bar-
|
|
Violation:
The under-counted light bulb was not shielded or shatter-resistant.
|
|
Recommendation:
Ensure that an infrared or other heat lamp is protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
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Item No.:
40
|
|
Site:
Galley-
|
|
Violation:
The screen windows could not be closed fully.
|
|
Recommendation:
Ensure that entry points where pests may enter the food areas are protected.
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